View Pit Stop page for race #13443 by sidm — Ghost race
| Official speed | 89.74 wpm (58.84 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2021 8:34:14am UTC |
| Race Finish | January 25, 2021 8:35:13am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. scylla1 (98.21 wpm) |
| Accuracy | 97.0% |
| Points | 92.73 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |